{"product_id":"x-stendo-clip-extended-fermentation-x-variable-microlot","title":"X-Stendo Clip \/\/ Extended Fermentation Natural X-Variable Microlot","description":"\u003cp\u003e\u003cstrong\u003eX-VARIABLE MICROLOT | Lot FR005 | 8 oz \/ 227 g\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe X-Stendo Clip. A super extended fermentation from the Café Solo Collective community. A Supremo. A family harvest.\u003c\/p\u003e\u003cp\u003eThis drop is a celebration of our 1 year anniversary.\u003c\/p\u003e\u003cp\u003eWe got a chance to try this coffee during the last Barista Exchange trip to Colombia, and it stood out on the table. It was Felipe's favorite coffee.\u003c\/p\u003e\u003cp\u003eCoffee fermentation is not new to Africa. It's not new to African peoples. It's not new to indigenous peoples. It's not new to our lineage, our heritage. In fact, coffee has always been a fermented food.\u003c\/p\u003e\u003cp\u003eExtended fermentation is often credited as an innovation in the market. One of the things we learned during the Barista Exchange from Beamlak was that the Gurage people found out 500 years ago that they preferred the taste of it, innovated it, and were punished at export for it as a defect. Now the market has adopted what the origin already knew, 500 years late, and we're still missing the point.\u003c\/p\u003e\u003cp\u003eIndigenous communities have always fermented. Fermentation is an indigenous practice. Fermentation is an African practice. We're proud to bring a coffee that honors those roots. Our people have been fermenting. The industry just finally caught up.\u003c\/p\u003e\u003cp\u003eThe point isn't that we shouldn't celebrate innovation. It's that too often, because of our own preferences, lack of curiosity and blinders, aka too much sugar and cream, we miss out on the innovation and the innovators of it. We block our own opportunities for joy.\u003c\/p\u003e\u003cp\u003eThis coffee is in honor and celebration of that.\u003c\/p\u003e\u003cp\u003eIt comes from one of the Café Solo Collective community projects we were able to meet. It's outside of our usual project, but we definitely wanted to share it. Big shout out to them.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Andrés Chacón, Finca La Chapola\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Vereda Monterredondo, El Tambo, Cauca, Colombia, 1,650 MASL\u003cbr\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e Supremo\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural, super extended fermentation. 260 hours (11 days) in metal barrels with a selected mosto, under controlled temperature and pressure, working with the farm's own native microbes.\u003cbr\u003e\u003cstrong\u003eDrying:\u003c\/strong\u003e 36 hours in the sun, then about 85 hours in a dehumidifier, raised slowly from 30°C to 40°C.\u003cbr\u003e\u003cstrong\u003eRoast:\u003c\/strong\u003e Light\u003c\/p\u003e\u003cp\u003eWe taste: Purple wild berry. Chocolate chip. Fig. Blueberry.\u003c\/p\u003e\u003cp\u003eVery fermented. Play with long ratios, like 1:19. That's a starting point, not a rule.\u003c\/p\u003e\u003cp\u003eLimited. When it's gone, it's gone.\u003c\/p\u003e\u003cp\u003eRoasted at Cxffeeblack, 3386 Bowen Avenue, Memphis TN 38122.\u003c\/p\u003e","brand":"Cxffeeblack","offers":[{"title":"8 oz \/ Whole Bean","offer_id":67799260430569,"sku":"CB-XV-XC-8OZ-W","price":34.0,"currency_code":"USD","in_stock":true},{"title":"8 oz \/ Ground","offer_id":67799260463337,"sku":"CB-XV-XC-8OZ-G","price":34.0,"currency_code":"USD","in_stock":true},{"title":"Brick \/ Whole Bean","offer_id":67799260496105,"sku":"CB-XV-XC-BRICK-W","price":120.0,"currency_code":"USD","in_stock":true},{"title":"Brick \/ Ground","offer_id":67799260528873,"sku":"CB-XV-XC-BRICK-G","price":120.0,"currency_code":"USD","in_stock":true}],"url":"https:\/\/cxffeeblack.sbs\/products\/x-stendo-clip-extended-fermentation-x-variable-microlot","provider":"Cxffeeblack","version":"1.0","type":"link"}